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How can I cook Lamb Breast (think that's what it is!)

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  • gt568
    gt568 Posts: 2,535 Forumite
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    thriftlady wrote: »
    Hugh Fearnley-Whittingstall has a recipe for Breast of Lamb St Menehould. I've been meaning to try it for ages.

    What an odd coincidence...I made that recipe last night....yummers..
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  • Hi

    I bought two pieces of lamb flank today from the farmers' market. This seems to be a bit like rib meat but without the bones. I was thinking it will probably need to be cooked slowly but not sure what exactly to do with it.

    Does any one have any suggestions for recipes?

    Thanks
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  • EssexHebridean
    EssexHebridean Posts: 24,424 Forumite
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    OK - sounds like what you have is what would usually be known as breast of lamb - probably cost you about £1.50 per piece?

    What I would do is make some form of stuffing - I use breacrumbs, a little finely chopped onion and some chopped dried apricots as a rule with herbs, salt & pepper. Spread this along the meat and roll up tightly, securing with either a skewer or with loops of string. Brown the outside of the meat in a hot frying pan, then pop into a roasting tin and roast in a low oven for a couple of hours. Should come out lovely and tender and can be served by simply cutting into slices. Breast is a much underrated cut - nice and cheap and makes a delicious roast. The fats from the meat make the stuffing lovely and juicy.
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  • OK - sounds like what you have is what would usually be known as breast of lamb - probably cost you about £1.50 per piece?

    What I would do is make some form of stuffing - I use breacrumbs, a little finely chopped onion and some chopped dried apricots as a rule with herbs, salt & pepper. Spread this along the meat and roll up tightly, securing with either a skewer or with loops of string. Brown the outside of the meat in a hot frying pan, then pop into a roasting tin and roast in a low oven for a couple of hours. Should come out lovely and tender and can be served by simply cutting into slices. Breast is a much underrated cut - nice and cheap and makes a delicious roast. The fats from the meat make the stuffing lovely and juicy.

    I was thinking breast of lamb, too ;) The last one cost me £1 and served 4 of us well :T I fill mine with a Moroccan based stuffing - breadcrumbs, apricots, raisins and cinnamon. I then cook very slowly for about 2 or 3 hours. It releases a lot of fat, so spoon that off.

    I'll add this to the existing breast of lamb thread later :D

    Penny. x
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  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
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    I think it is the same as breast of lamb too;)

    Just how many penguins do we have on this board? I can think of a t least four:D
  • EssexHebridean
    EssexHebridean Posts: 24,424 Forumite
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    Penny - your Moroccan idea sounds fab - I guess it would be possible to use pre-soaked couscous too - now why have I never thought of that before?!
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  • Penny - your Moroccan idea sounds fab - I guess it would be possible to use pre-soaked couscous too - now why have I never thought of that before?!

    I think it would - I've just used up the 2yo bag of couscous from my pantry :o

    thriftlady - we Penguins will take over Old Style, just you see :T though we're still outnumbered by Ladies :rotfl: :p

    Penny. x
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  • 2 years? Not bad....I found a packet of stuffing at the backn of the larder earlier on, BBE Nov 2006. I must remember to use it next time I roast a chicken......! :o
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  • Thanks for the tips everyone.:T I knew you lot would know what to do with it.
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  • RichyRich
    RichyRich Posts: 2,091 Forumite
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    I've tried doing Breast of Lamb a few times before and it's nearly always turned out stringy and 'orrible due to the high fat content, but given the exceptionally low cost of this particular joint of meat I have been determined to try and make it palatable. I did a bit of research online and it is indeed unpopular - not many recipes about at all. I had a boned breast from Tesco, so couldn't do the "riblet" things suggested, so it seemed stuffing it was the way to go.

    I couldn't find anything online that took my fancy, so I had a bash myself. I'm glad I did. In fact I was so pleased with myself I thought I would simply have to share this with you. It is a fatty joint of meat remember. If you don't like fat there's no getting around it, but if you don't mind fat but just think that the amount you get on Lamb Breast is too much, then you might enjoy this as much of the fat is melted and absorbed into the stuffing/meat and the stuff on top is lovely and crispy.

    I'm also a bit of a mint fiend, but you could tone this down if you wanted.

    Here goes:-

    Stuffed Minted Breast of Lamb

    Ingredients
    1. Breast of Lamb
    2. 2 x Lamb OXO Cube
    3. Mint Sauce
    4. Tesco Value Stuffing Mix

    Method

    1. Defrost (if appropriate) and unroll your breast of lamb
    2. Empty the contents of the stuffing mix into a bowl, and crumble one Lamb OXO Cube into it. Mix so that it is well mixed in.
    3. Make-up the stuffing mix as per the manufacturer's instructions, but leave out some of the water and instead add in a corresponding amount of mint sauce
    4. Spread the stuffing mix into the breast of lamb. Get enough in as you can without it falling out, roll back up with the fat on the outside, and secure with string
    5. Put some oil into the roasting pan and roll the stuffed joint in that. Sprinkle the other Lamb OXO Cube over the top and rub this into the lamb with your hands.
    6. Pour mint sauce over the top.
    7. Stick this into a pre-heated oven set to GAS 3 and cook for as long as it takes.
    8. Eat and enjoy :-D

    Hope someone enjoys this :-)
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